Indian food didn’t go global overnight. It travelled - slowly, irresistibly, and inevitably.
Centuries before passports and international restaurants existed, India was already shaping the world’s palate. Traders crossed oceans not for silk or gold alone, but for Indian spices - pepper, cardamom, turmeric, and cinnamon. These ingredients transformed global cooking and quietly positioned India as one of the earliest influencers of world cuisine.
What began along ancient spice routes eventually entered homes across continents.
When Indians migrated, they carried more than luggage; they carried flavourful memories. Small family-run eateries in London, Durban, Singapore, and New York introduced local communities to dishes layered with warmth and complexity. For many around the world, their first real encounter with India wasn’t through travel - it was through food.
Yet for years, global understanding of Indian cuisine remained limited. A vast culinary civilisation was often simplified into the word “curry.” Behind that label, however, existed one of the most sophisticated food cultures on earth - regional, seasonal, and deeply scientific in its understanding of balance and nutrition.
Then came a turning point.
A new generation of Indian chefs began presenting Indian cuisine not as adaptation, but as excellence. Instead of modifying flavours to suit global expectations, they elevated authenticity itself. Traditional techniques met modern gastronomy, and dishes once born in humble Indian kitchens began appearing in entirely new forms.
The rustic khichdi, long considered India’s ultimate comfort meal, now arrives as refined tasting-course cuisine in fine dining restaurants. The chaat once served on bustling street corners inspires intricate small plates in Michelin-star kitchens.
Even the everyday dal - slow simmered in homes across India - is today celebrated internationally for its depth, patience, and craft.
Forgotten regional recipes were rediscovered. Indigenous ingredients like millets, native spices, and heirloom grains found pride of place in luxury dining rooms.
Today, Indian cuisine commands space in some of the world’s most prestigious Michelin-starred restaurants. From London to Dubai, Bangkok to New York, Indian-led kitchens are redefining fine dining - proving that slow cooking, layered spice mastery, and regional storytelling belong alongside the finest culinary traditions in the world.
The global rise of Indian food is no accident.
Long before concepts like farm-to-table, plant-forward dining, or holistic nutrition became global trends, Indian kitchens practiced them instinctively. Meals followed seasons. Cooking respected local produce. Food was designed not just for taste, but for wellbeing - blending culture, climate, and community into every plate.
What the world is discovering today is something India has always understood: food here is never just food. It is identity. Celebration. Memory. Hospitality.
From smoky roadside tandoors inspiring luxury hotel menus to regional home recipes reimagined with contemporary technique, Indian cuisine has evolved without losing its soul. It has become global precisely because it remained authentic.
And in many ways, this journey mirrors modern India itself - confident, rooted, and increasingly celebrated on the world stage.
At Luv My India, this spirit lies at the heart of the brand. Just as Indian cuisine carries the richness of Bharat across borders, Luv My India celebrates the pride, culture, and identity that define the nation today - traditional at its core, yet globally relevant in expression.
Because whether through fashion, culture, or food, one truth stands clear:
India is no longer being introduced to the world. The world is finally recognising India.
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